Recently I made some spinach with some meat and found it a bit small/lacking protein. So I fried some bacon and when done I found it a good idea to trow the bacon and baking fat trough the creamed spinach. It was fucking awesome.

Recently I made some spinach with some meat and found it a bit small/lacking protein. So I fried some bacon and when done I found it a good idea to trow the bacon and baking fat trough the creamed spinach. It was fucking awesome.

ABSOLUTELY. I add bacon to many recipes, such as one for chicken livers with sage and onions that I found a while back. The bacon adds a satisfying new dimension to the flavor. It's also a nice addition to soups and stews.

I freeze bacon all the time. Put it 5 slices (my normal serving size) at a time in plastic wrap. Then put the wrapped packages in a large ziplock freezer bag and stick it in the freezer. When ready to eat some bacon, pull out one package; a minute or so on defrost in the nuker allows the pieces to be separated easily.

I don't have a link (but google should) but my husband just found the other day a recipe to weave a square of bacon slices, gently pan fry on one side, carefully flip, then as you turn off the heat, sprinkle a little cheddar in it, then roll up. Serve in slices. No clue if it's any good, but sure looked pretty

I like rendering bacon and using the fat to cook almost anything: greens, soups, stews, etc... Also bacon wrapped drumsticks, bacon wrapped oysters, bacon wrapped jalapenos; and something that I will often have for breakfast/lunch a BLT salad with avocado.